- 2.5kg pork belly, bones and skin removed
- 2.5kg loin of pork (score the skin with a knife).
Ask your butcher to cut equal sized pieces of belly and loin so that one fits nicely on top of the other
- 25g coarse sea salt
- 1 tablespoon ground black pepper
- 2 teaspoons sea salt
- 8 cloves garlic, peeled and sliced
- 2 tablespoons roasted fennel seeds
- 1 tablespoon grated lemon zest
- 1 tablespoon chilli flakes
- 1 dessertspoon sugar
- 10 stems fresh thyme, roughly chopped
- 6 stems fresh rosemary, roughly chopped
- 8 stems fresh sage leaves, roughly chopped
- 6 tablespoons of olive oil
- Lay the pork belly flat on a work surface and sprinkle with half the salt and lots of ground black pepper, rubbing it well into the meat.
- Leave to rest for 10 minutes.
- Cut 10 lengths of string, each about 30cm.
- Make a paste in a pestle and mortar or a small electric blender.
- Start by pounding the sea salt and garlic together, then gradually add everything else. Pour in the olive oil to make a nice thick paste.
- Spread the mixture over the belly pork and top with the piece of prepared loin. Tie at equal intervals with the string.
Smoke, Low and Slow Method
- Set the base of your smoker with a ½ a chimney of lit coals. Light another half and place this in the centre. The temperature gauge should be between 100-125°C. Add 1 soaked wood chunk per 2kg of meat. Smoke for 2.5 hours for 2kg.
- If smoking a larger joint to serve around 12 people, prepare a Porchetta weighing 5kg; use 4 soaked wood chunks and smoke low and slow for 3 hours, before finishing on the BBQ.
BBQ and Quick Smoke Method
If you don’t have a smoker, then this method with give you a light, but impressive smoky finish. You can cook the Porchetta completely on the BBQ and add a little smoke using apple or cherry wood chips.
- Soak 2 handfuls of wood chips for 15 minutes.
- Set your BBQ for indirect cooking with 1 full chimney of lit charcoal.
- Once the BBQ reaches 200°C place the pork along the centre and add a handful of soaked wood chips directly to each basket of coals.
- Close the lid and cook for approximately 3 hours - check the centre temperature of the pork, it should reach 70-75°C.
- You may wish to brine this for 24 hours, then drain and dry well with tea towels.
- Prepare as in the recipe and leave wrapped in the fridge for another 24 hours. Remove from the fridge for 45 minutes before barbecuing.
Place the smoked Porchetta on a preheated BBQ set at indirect heat, 200°C for 20 minutes for a 2kg or 1 hour for 5kg. The internal finish temperature should be 75°C, rest for 30 minutes before carving.